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Spicy potato and leek soup
Serves about eleventy
1kg potatoes - doesn't matter which so long as they have a good flavour
2 large, sweet onions
3 leeks
Some cloves of garlic (how many depends on personal preference - the recent batch had about 5 in)
1 medium or two/three small sweet peppers
1 habanero chilli pepper
Couple of tablespoons of olive oil
500 ml or so single cream
tsp or so smoked sea salt
Peel potatoes if needed, chop into chunks and cook
While potatoes are cooking:
Heat oil in large pan, then turn heat to low
Add salt
Peel and roughly chop onion, put in pan, cover with lid
Top peppers (and tail if needed), chop roughly and put in with onions. Stir and replace lid
Top and tail leeks, chop and wash thoroughly (sand/earth/grit does not improve the texture of the soup at all), then add to onions and peppers. Stir and re-cover.
Peel and roughly chop garlic, add to pan, stir, re-cover.
Top and tail chilli, remove seeds, roughly chop, add to pan, stir, re-cover
When potatoes are done, add to pan, stir everything together, cover, and cook on a low heat for about 30 minutes. Or so.
Put about 1/4 of the mix in a blender, and add enough water to almost cover it. Blend until smooth, put in clean pan. Repeat for the rest of the mix, including any liquid. Add the cream, stir well, and heat.
Enjoy with fresh crusty bread and a crisp white wine
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